Archive for September, 2011
Here’s your premier source for vegan Thanksgiving recipes and menus to create a memorable dinner—suitable for any vegetarian guests as well! Create mix-and match menus from the following seasonal recipes, from soup to dessert, complete with vegan stuffings and main dishes—all the holiday traditions you adore, updated for a compassionate plant-based feast (for even more recipes and menus for Thanksgiving and other major holidays, see Nava’s new book, Vegan Holiday Kitchen). Enjoy, share the blessings, and spare the turkeys! Read More→
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Jerusalem artichokes are the misnamed underground tubers of a native American sunflower; they have nothing to do with Jerusalem and are not at all related to artichokes. In season in the late fall, they are quite fitting at for Thanksgiving dinner. Those who haven’t had them will find them surprising and exotic. Read More→
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This colorful and crunchy salad is a perfect way to dress up a harvest meal. Jícama (pronounced HIC-uh-ma), once confined to the southwest, has recently become far easier to find in produce sections everywhere, especially in the fall. If you can’t find jicama, use a large, crisp turnip. From Great American Vegetarian by Nava Atlas. Read More→
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This salad has flavors that speak fall to me—pears, walnuts, bitter greens and cranberries. You can substitute other dried fruit if you like. Contributed by Jill Nussinow, MS, RD from The Veggie Queen™: Vegetables Get the Royal Treatment. Read More→
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This moist, chili-flavored cornbread is an ideal companion to bean dishes, stews, and other hearty fare. From Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. Read More→
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What I like most about Dreena’s books, in addition to the great food photography, is that she doesn’t rehash the same familiar recipes you find in a lot of other cookbooks. Plus, while her recipes sometimes call for ingredients you may not have used before, they remain simple to prepare and even unfamiliar ingredients can be found in your local grocery store or co-op. As with Dreena’s previous books, Eat, Drink & Be Vegan: Everyday Vegan Recipes Worth Celebrating is a wonderful collection of unique recipes that home cooks of all skill levels will enjoy. Read More→
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These sweet potato biscuits are so moist and flaky, they practically melt in your mouth. Contributed by Cathe Olson, from The Vegetarian Mother’s Cookbook. Read More→
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At this point in her cookbook writing career, I think Isa could put out a book titled 137 Ways to Cook Brussels Sprouts and it would not only be a best seller, but a favorite on vegan message boards everywhere (Really. Her roasted brussels sprouts recipe is great.). After the success of Vegan with a Vengeance, Vegan Cupcakes Take Over the World, and Veganomicon, it’s little surprise that Vegan Brunch got such hype (and then lived up to it). Read More→
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